Thank you for checking out our Meal Train Page!
Warming, easy to digest meals and snacks are ideal for Caitlin postpartum. Wes eats everything! For meals we like chicken and veggie bakes, soups, salmon, etc. For snacks, anything easy to grab is great! Muffins, protein bites, etc. We will have a cooler at the front door for perishables so that food can be dropped off any time. Here is the link to our Meal Train page: https://www.mealtrain.com/trains/83m852
Allergies: Caitlin has a reaction to canola oil and is allergic to capsaicin (in chili powder, cayanne powder, serano peppers, jalapenos, habaneros, red chili peppers, etc). Please follow the recipes below, and avoid any ‘vegetable oil’, ‘margarine’, cooking sprays (e.g. Pam), as most of them are a blend of oils including canola/rapeseed. Feel free to text if you have specific questions!
Background: Caitlin found this meal on Instagram, and it became an instant favorite! We did have to adjust the baking temperature down from 400 F, as cooking the olive oil above it’s smoke point (approx. 390 F) causes stomach problems.
Ingredients:
- ~1 lb salmon fillets
- 8 oz. feta
- 16 oz cherry or grape tomatoes
- 12 oz rotini (or similar pasta WITHOUT CANOLA)
- 2 cups raw spinach
- 8+ garlic cloves
- Olive oil
Directions:
Preheat oven to 375 degrees Fahrenheit. Coat feta, salmon, tomatoes, and garlic cloves in olive oil and place in an oiled baking dish; place salmon skin side up. Salt and pepper, seasoning WITHOUT CHILI (we love herbs de provence). Bake at 375 for about 22 minutes. Add olive oil-coated spinach to baking pan and bake another 22 minutes. Cook pasta. After salmon and vegetables are done baking, remove salmon skin, use two forks to shred and mix salmon, veggies, and cheese in the baking dish. Toss in rotini pasta and mix.
Background: This was a simple and healthy chicken potato bake we found, then modified by adding some favorite veggies and feta cheese. It’s great to bake in large food prep sessions.
Ingredients:
All ingredient amounts approximate, it does not need to be precise. If any ingredients are missing it’s no big deal, we use whatever we have on hand.
- 2 skinless, boneless chicken breasts
- 3 medium potatoes
- 1 red bell pepper
- 1 medium red onion
- 1/2 butternut squash
- 1 zucchini
- 8oz brown bella mushrooms or similar
- 8 oz cherry or grape tomatoes
- 2 Tbsp butter or olive oil
- 8 oz feta
- lots of garlic
- herb seasoning (WITHOUT CHILI), measure with your heart
Directions:
Preheat oven to 375 degrees F. Chop veggies into similarly sized pieces. Place all ingredients into baking pan or dish. Coat with melted butter/oil and spices. Bake for about 22 minutes, then mix veggies and bake for another 22ish minutes.
Background: This is a favorite meal when we’re craving savory, soothing soup.
Ingredients:
- Canola oil-free ramen noodles, such as “Simply Asia Japanese-Style Ramen Noodles”
- 4 qts Vegetable or chicken stock
- 2-3 eggs, hardboiled
- 1 cup sliced carrots
- 1 Tbsp sliced ginger
- 1 cup green onions, diced
- 1 lb chicken, cooked and shredded
Directions:
Prepare ramen according to instructions, keeping onions, carrots, and eggs as garnish when served.
Background: This is one of Caitlin’s favorites, and was the meal on one of our first dates! Each ingredient is a different colour.
Ingredients:
- 1 pint cherry or grape tomatoes, halved
- About 15 baby carrots, diced
- 2x potatoes, diced
- 1/2 eggplant, chopped
- 1 small zucchini, chopped
- 1 pint mushrooms, chopped or sliced
- 1 red onion, chopped
- 1 yellow bell pepper, diced
- garlic
- 1 Tbsp Patak’s mild curry paste
- 1/3 can coconut milk
- Brown rice, couscous, or other grain to serve curry over
- Diced feta
Directions:
Simmer veggies in order above with 1/2 water, covered in a large wok or skillet. Simmer, adding water if needed, until veggies are soft. Remove from heat, add curry paste and coconut milk. Serve over couscous or rice with cheese, optionally with chicken.
Clearly we are big fans of Amy’s products! Caitlin has also been drinking lots of Rebbl Protein drinks. Dark chocolate is her favourite flavour, but Oatmeal Cookie, Hazelnut Chocolate, and Peanut Butter Chocolate Banana are also great options. Seriously though, she could probably live off of the dark chocolate protein Rebbls.
Background: Caitlin found this meal on Instagram, and it became an instant favorite! We did have to adjust the baking temperature down from 400 F, as cooking the olive oil above it’s smoke point (approx. 390 F) causes stomach problems.
Ingredients:
- ~1 lb salmon fillets
- 8 oz. feta
- 16 oz cherry or grape tomatoes
- 12 oz rotini (or similar pasta WITHOUT CANOLA)
- 2 cups raw spinach
- 8+ garlic cloves
- Olive oil
Directions:
Preheat oven to 375 degrees Fahrenheit. Coat feta, salmon, tomatoes, and garlic cloves in olive oil and place in an oiled baking dish; place salmon skin side up. Salt and pepper, seasoning WITHOUT CHILI (we love herbs de provence). Bake at 375 for about 22 minutes. Add olive oil-coated spinach to baking pan and bake another 22 minutes. Cook pasta. After salmon and vegetables are done baking, remove salmon skin, use two forks to shred and mix salmon, veggies, and cheese in the baking dish. Toss in rotini pasta and mix.
Background: This was a simple and healthy chicken potato bake we found, then modified by adding some favorite veggies and feta cheese. It’s great to bake in large food prep sessions.
Ingredients:
All ingredient amounts approximate, it does not need to be precise. If any ingredients are missing it’s no big deal, we use whatever we have on hand.
- 2 skinless, boneless chicken breasts
- 3 medium potatoes
- 1 red bell pepper
- 1 medium red onion
- 1/2 butternut squash
- 1 zucchini
- 8oz brown bella mushrooms or similar
- 8 oz cherry or grape tomatoes
- 2 Tbsp butter or olive oil
- 8 oz feta
- lots of garlic
- herb seasoning (WITHOUT CHILI), measure with your heart
Directions:
Preheat oven to 375 degrees F. Chop veggies into similarly sized pieces. Place all ingredients into baking pan or dish. Coat with melted butter/oil and spices. Bake for about 22 minutes, then mix veggies and bake for another 22ish minutes.
Background: This is a favorite meal when we’re craving savory, soothing soup.
Ingredients:
- Canola oil-free ramen noodles, such as “Simply Asia Japanese-Style Ramen Noodles”
- 4 qts Vegetable or chicken stock
- 2-3 eggs, hardboiled
- 1 cup sliced carrots
- 1 Tbsp sliced ginger
- 1 cup green onions, diced
- 1 lb chicken, cooked and shredded
Directions:
Prepare ramen according to instructions, keeping onions, carrots, and eggs as garnish when served.
Background: This is one of Caitlin’s favorites, and was the meal on one of our first dates! Each ingredient is a different colour.
Ingredients:
- 1 pint cherry or grape tomatoes, halved
- About 15 baby carrots, diced
- 2x potatoes, diced
- 1/2 eggplant, chopped
- 1 small zucchini, chopped
- 1 pint mushrooms, chopped or sliced
- 1 red onion, chopped
- 1 yellow bell pepper, diced
- garlic
- 1 Tbsp Patak’s mild curry paste
- 1/3 can coconut milk
- Brown rice, couscous, or other grain to serve curry over
- Diced feta
Directions:
Simmer veggies in order above with 1/2 water, covered in a large wok or skillet. Simmer, adding water if needed, until veggies are soft. Remove from heat, add curry paste and coconut milk. Serve over couscous or rice with cheese, optionally with chicken.
Clearly we are big fans of Amy’s products! Caitlin has also been drinking lots of Rebbl Protein drinks. Dark chocolate is her favourite flavour, but Oatmeal Cookie, Hazelnut Chocolate, and Peanut Butter Chocolate Banana are also great options. Seriously though, she could probably live off of the dark chocolate protein Rebbls.
Coordination: Please coordinate with Wes by texting him at (334)-568-8032 or dropping the meal in the cooler by the front door.